Peanut Butter Blossoms

Who doesn’t love these classic Peanut ButterBlossom Cookies? They were a go-to Christmas cookie at my house growing up so of course they’ll always be a cookie I love.

That flavor combination of nutty peanut butter and sweet and creamy milk chocolate is the perfect complimentary pair.

Plus I love how these are a fun cookie cookie for the family to make together.

The kids love to help shape them into balls and roll through the sugar, and they’re pros at all that tedious unwrapping :).

I love to eat these while the chocolate is still nice and melty, I guess I just have a thing for melted chocolate. I blame it on s’mores. Oh wait, I melt that chocolate first. Melted chocolate is just too good!

Everyone thinks I’m kind of crazy but I don’t mind if a bar of chocolate that’s accidentally left in the car on a warm summer day. Messy? Maybe. Delicious? Um YES!

Also delicious – Twix dipped in hot chocolate (random side note).

But for those that you plan on sharing these cookies you’ll definitely want to let the chocolate set back up again before you deliver them.

A quick chill in the fridge or freezer does the trick much faster then letting them rest at room temp will.

If you like a crunchier exterior go for the raw sugar as they have larger coarser crystals (not turbinado raw just raw sugar). That’s what I used here but I do like them either way.

Another good option is to use red or green sugar sprinkles for a fun and festive look (or maybe even try tinting plain sugar with a few drops of food coloring).

Are you guys tired of all the cookie recipes I’ve been sharing? I hope not because I still have quite a few more.

I’m sorry if you are here for the healthier dinner recipes I normally like to share – I’m sure I’ll be back to those soon enough once January hits so stay tuned :). In the meantime I hope you are able to enjoy some of the cookie recipes I share!

Leah: I just made these yesterday, this is my new favorite peanut butter blossom recipe! So chewy on the inside and a bit crispy on the outside. So perfect! December 11, 2017 at 1:20pmReply

Jaclyn: I’m happy to hear they’re are a new favorite for you Leah! Thanks for taking the time to leave a review! December 11, 2017 at 11:12pmReply

Christina: Just made these with my 4.5 year old. Omg. Never had. So amazing. The melting chocolate and peanut butter cookie out of the oven. I ate 3 standing up over the tray! Thank you! December 11, 2017 at 4:20pmReply

Jaclyn: I’m so glad you enjoyed these Christina! And how fun to make them with your 4 year old :). Thanks for your review! December 11, 2017 at 11:11pmReply

Laurie: I’ve been making these for over 30 years. I use chocolate stars instead of kisses. You get more chocolate in each bite plus they are flatter so easier to store. Only problem is that it isn’t as easy to find the Brach’s chocolate stars. I need to buy them from a candy store. December 13, 2017 at 2:27pmReply

Jaclyn: Thanks for the tip, I love that idea Laurie! December 14, 2017 at 4:05pmReply

Amy Oliver: I found them at Menards this year! December 16, 2017 at 1:05pmReply

Renee: I used the recipie on the Hershey’s bag as always. The dough was very wet and could not be rolled. I put It in the fridge for 5 hours, it was still wet, so u added a bit of flour. The cookies seemed fine, but now, 2 days later, the cookies just crumble when picked up. I realize the added flour could be at fault but what other options could I have used for such wet dough? December 27, 2017 at 5:36pmReply

Jaclyn: The type of peanut butter used could be part of the issue, just the standard creamy peanut butter is recommend not a natural or homemade peanut butter. You could also try starting with butter that is more firm and upping the flour (as you did) just a little. December 30, 2017 at 12:20pmReply

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